John Myers
Contents
show
Ingredients
- 800 g Fresh carrots
- 0,75 L Vegetable broth
- 1 tbsp Butter
- 0,5 cup Cream
- 2 Egg yolk
- Parsely
- Black pepper
Instructions
- Scrape the carrots, dice finely and cook in the vegetable stock until soft.
- Use the hand blender to puree.
- Brown the butter in the pan. Deglaze with half of the cream and add to the soup.
- Whisk the rest of the cream with the egg yolks. Remove the soup from the heat and fold in the cream and egg yolk mixture.
- Season with pepper and add parsley. That's it. Super tasty and yet something special. Good Appetite!!!!!!!
Nutrition
Serving: 100gCalories: 46kcalCarbohydrates: 0.5gProtein: 0.2gFat: 4.8g
